Mushroom and white bean soup

This is one of my favorite soup recipes right now. It’s starting to feel like winter around here (sometimes) and I am really getting into making soups. I originally found the recipe for this soup on the blog, She Wears Many Hats and made a few changes:

24 oz. mushrooms, halved or quartered

2 large sweet onions, cut into thick chunks

4 garlic cloves

1-2 tablespoons olive oil

1 teaspoon salt, divided

1 teaspoon pepper, divided

1/2-1 tsp dried sage

1/2-1 tsp dried thyme

6 cups homemade chicken broth (we make ours in the crockpot over the course of a few days)

Place onions and garlic in a blender. Add 2 cups of white beans and 1 cup of stock from the stock pot. Blend until smooth.

Add pureed bean/onion/garlic mixture back to stock pot, whisking in until smooth. Add cream. Add roasted mushrooms to soup. Salt and pepper to taste. Add more sage or thyme, if desired, at this time.

Keep soup warm until ready to serve.

Optional: you can use vegetable stock and omit the cream to make a vegetarian version of this soup. Top soup with crumbled bacon, sausage and/or sour cream for a yummy twist.

The whole family enjoyed this recipe and it will continue to be in the regular soup rotation. It’s a fairly simple and quick soup to make, which is perfect for a full-time working mother, who is trying to train for a 2016 half marathon, while still being a wife and a mother! Our two year old said “Wow! Yummy!” when he first tried the soup, so it’s Kid Approved! That’s the best compliment a mama can get!